Study of Caking in Powdered Foods Using Nuclear Magnetic Resonance Spectroscopy

• DOI: 10.1111/j.1365-2621.2000.tb15968.x
• Publication Date: 2006-07-20T13:27:32Z
• Authors: M.‐S. Chung; R.R. Ruan; P. Chen; S.‐H. Chung; T.‐H. Ahn; K.‐H. Lee
• Keywords: Caking

ABSTRACT: Twenty‐three powdered foods and ingredients were subjected to 2 treatments: temperature scan from ‐20 110 °C within hours, storage at 37 55 for 60 d. During scans, the spin‐spin relaxation time T values of individual samples determined using a nuclear magnetic resonance (NMR) technique, resulting in temperature‐T curve each sample. Four typical patterns identified found be closely related physical changes samples, including agglomeration, water vaporization, caking observed during scans. Based on patterns, classified into 4 groups having distinguished behavior. In tests, removed incubators every half an hour first d period day afterwards. The test also suggests strong relationship between molecular mobility caking. Monitoring as function provides information useful predicting whether when would occur.